Catfish Fridays - Calypso’s® Buffet
Nothing is better than Southern cooking. From mouthwatering biscuits to fried meats, the food from the south has comforted Americans all around the world. And as every foodie knows, the cornerstone of any southern dish is a great catfish. We, here at Isle of Capri® Lula, love our deep-fried catfish. So much so, we’ve got a special devoted to it for the entire month of December. More on that later. But first, read on to learn more about how to cook your own delicious catfish from home.
Everyone has their own unique way of how they cook their catfish. We did our own research and came up with some useful tips, which will help you create an unforgettable catfish that your friends and family will be talking about for years to come.
- Use Fresh Fish: It’s a proven fact that fresher just tastes better. We prefer 4-6-ounce, thin-cut, farm-raised fillets. Not only do they fit into the skillet nicely, but they also curl up, creating great eye appeal.
- If Using Frozen: Sometimes you might not have access to fresh fish. If this is the case, make sure you thaw them in a refrigerator, in a colander-filled pan overnight. Put them in the coolest part of your refrigerator. And definitely make sure you use them within two days, or the fish will go bad.
- Use Cornmeal: Cornmeal will take your catfish from good to great! It adds just the right amount of crunchy texture, without leaving a greasy taste.
- Don’t Overcrowd Your Skillet: For best results, fry in batches of two at a time. If you put too many fish in at once, you could risk your fish not cooking evenly. You want each little cutlet to get the time and attention it deserves.
- Select the Right Oil: The right oil can make or break your catfish. Go for an oil with a high smoke point, like peanut oil, for best results.
- Use a Deep Cast Iron Skillet: Cast iron skillets or Dutch ovens prevent the oil from popping out. And if you’ve ever been popped, you know how much it can hurt. Ouch!
- Watch Your Cook Time: Your cook time will be determined by the thickness of your fish. Fish usually cooks 10 minutes per inch of thickness. Obviously, if you purchase fish that is thicker, you’ll have to adjust your time accordingly. Just be sure to lower the temperature slightly, so you don’t overcook your fish.
- Soak in Buttermilk: This is a secret many catfish lovers have known for years. The order of prepping your fish goes like this: soak in buttermilk, dip in cornmeal, and deep fry in peanut oil. You can’t go wrong with this combination!
- The Perfect Sides: You have so many options when it comes to selecting sides to go with your catfish. Of course, there are the mainstays like hush puppies, coleslaw and potato salad. But catfish also goes nicely with buttermilk biscuits, fried green tomatoes, greens and sweet tea.
In honor of one of the best fish around, we’ll soon be hosting Catfish Fridays. Guests can come in every Friday of 2016, from 5-10 p.m. and enjoy an assortment of catfish that's fried, baked, blackened or grilled. Our restaurant, Calypso’s® Buffet, truly offers something for everyone. In addition to catfish, we’ll have an array of classic southern dishes including fried chicken, Blackeye peas, Cajun shrimp and more!
Our dishes are something you’ve got to come and experience for yourself. And while you’re at it, feel free to enjoy some of the entertainment we have to offer. Come for the food, and stay for the gaming. See you soon!